River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant by Ruth Rogers and Sian Wyn Owen and Joseph Trivelli and Rose Gray

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    • Categories: Side dish; Italian; Vegan; Vegetarian
    • Ingredients: dried cannellini beans; red chillies; garlic; sage
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    • Categories: Side dish; Italian; Vegan; Vegetarian
    • Ingredients: cavolo nero; store-cupboard ingredients
    • Accompaniments: Roast grouse with pancetta
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    • Categories: Side dish; Italian; Vegan; Vegetarian
    • Ingredients: Castelluccio lentils; garlic; lemons; herbs of your choice
    • Accompaniments: Bollito misto
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    • Categories: Side dish; Italian; Vegan; Vegetarian
    • Ingredients: purple artichokes; lemons; waxy potatoes; garlic; rosemary sprigs
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    • Categories: Side dish; Italian; Vegan; Vegetarian
    • Ingredients: fennel; garlic
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    • Categories: Salads; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: ciabatta bread; olive oil; tomatoes; basil
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    • Categories: Salads; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: cherry tomatoes; thyme sprigs; store-cupboard ingredients
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    • Categories: Ice cream & frozen desserts; Dessert; Cooking for a crowd; Italian; Vegan
    • Ingredients: blood oranges; lemons; caster sugar
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    • Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd; Italian
    • Ingredients: lemons; caster sugar; eggs; egg yolks; butter; plain flour
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    • Ingredients: double cream; milk; vanilla pods; egg yolks; caster sugar; dark chocolate; whisky
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    • Ingredients: double cream; milk; vanilla pods; egg yolks; caster sugar
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    • Categories: Cakes, large; Dessert; Cooking for a crowd; Italian
    • Ingredients: butter; caster sugar; ground almonds; eggs; lemons; polenta
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    • Categories: Cakes, large; Dessert; Cooking for a crowd; Italian
    • Ingredients: blanched almonds; dark chocolate; butter; caster sugar; eggs
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    • Categories: Cakes, large; Dessert; Cooking for a crowd; Italian
    • Ingredients: dark chocolate; butter; eggs; caster sugar; cocoa powder
    • Accompaniments: Zabaglione ice cream
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    • Categories: Baked & steamed desserts; Dessert; Italian
    • Ingredients: pears; Marsala wine; cinnamon sticks; crème fraîche
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    • Categories: Baked & steamed desserts; Dessert; Italian
    • Ingredients: white peaches; vanilla pods; caster sugar; Amaretto; crème fraîche
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    • Ingredients: egg yolks; caster sugar; cream sherry; Jamaican rum; double cream
    • Accompaniments: Pressed chocolate cake
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    • Ingredients: lemons; caster sugar; strawberries
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    • Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd; Italian
    • Ingredients: plain flour; butter; egg yolks; pears; blanched almonds; caster sugar
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    • Categories: Pies, tarts & pastries; Italian
    • Ingredients: plain flour; butter; egg yolks
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    • Ingredients: raspberries; Valpolicella wine; caster sugar; double cream
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    • Ingredients: pears; caster sugar; vanilla pods; grappa; lemons
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    • Ingredients: grapefruit juice; caster sugar; Campari; lemons; oranges
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    • Categories: Ice cream & frozen desserts; Dessert; Cooking for a crowd; Italian
    • Ingredients: double cream; milk; vanilla pods; egg yolks; caster sugar; instant espresso powder
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    • Categories: Ice cream & frozen desserts; Dessert; Cooking for a crowd; Italian; Vegan
    • Ingredients: lemons; caster sugar; bananas
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Reviews about this book

  • Kitchn

    Simple (but special) ingredients are transformed into dinner magic with the help of this cookbook.

    Full review
  • ISBN 10 0525521305
  • ISBN 13 9780525521303
  • Published Apr 10 2018
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

The bold, beautiful new cookbook from the Michelin-starred kitchen of one of the world's most revered Italian restaurants--featuring more than 120 simple, modern recipes.

For thirty years, London's River Cafe has been the source of the British culinary renaissance, a place to see and be seen, serving some of the best Italian food to be found anywhere in the world. This lavishly illustrated book brings together the restaurant's very best dishes from across the decades and the menu: more than 120 recipes for incomparable antipasti, primi, secondi, contorni, and dolci, like White Asparagus with Bottarga Butter; Spaghetti with Lemon; Risotto with Roast Partridge; and Hazelnut and Ricotta Cake. Written by owner/chef Ruth Rogers, along with head chefs Sian Wyn Owen and Joseph Trivelli, the book revisits the restaurant's legendary history in anecdotes and illustrations (think menus designed by Damien Hirst), and includes tips for the contemporary home cook. Stunningly designed, this is a must-have for all food lovers.


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